| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Italian |
Vegetables, Sauces |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Corn Oil |
| 1 |
md |
Young Eggplant 1 1/2 lb |
| 1 |
md |
Onion finely chopped |
|
|
Red or Vidalia |
| 2 |
cl |
Garlic smashed and chopped |
| 2 |
tb |
Fresh Parsley |
| 1 |
c |
Italian Tomatoes cut up |
|
|
2 1/2 cups – 28 oz can |
| 1 |
|
Tomato Paste 6 oz.can |
| 1/2 |
c |
Red Wine |
| 4 |
oz |
Mushrooms cut up (large) |
| 1 |
tb |
Fresh Oregano |
| 2 |
tb |
Fresh Basil |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar if needed. See Note OPTIONS |
| 1/2 |
lb |
Italian Sausage See Note |
| 3/4 |
lb |
Ground Meat See Note |
| 3/4 |
lb |
Chicken Strips See Note |
| 1/2 |
lb |
Pork Cubed See Note |
INSTRUCTIONS
: NOTES: Onion, the type of onion will determine the sugar content of the
sauce, taste at 1/2 hour to adjust sugar. Eggplant, peel and cut into 3/4
inch or so cubes. Wine, any dry wine will do, but Cabernet Sauvignon is now
inexpensive and bold- "Vendange 1992 is what I use."
: PRE-PREP: Mince onion, cube eggplant, smash and mince garlic, mince
parsley, open cans of tomato and tomato paste, pour some wine for yourself.
: METHOD: Heat oil till v hot, add onions and eggplant and stir often, the
goal is to sweat nearly all of the fluid out of the vegetables. Add garlic,
stir well and give the garlic a minute to blend. Add Tomatoes, stir well,
add wine, and tomato paste, mix to blend, add parsley, oregano, and basil.
Stir to blend well and simmer uncovered for about 15 minutes stirring
often. Add option if desired, simmer for another 15 minutes. Taste and
decide if the sauce needs some sugar, (sometimes the eggplant are a bit
bitter and sugar is required). Add sugar if required and simmer for another
20 minutes or so. Add salt and stir well, taste the sauce and adjust
seasoning at this point. MSN=add a dash of cayenne or other chili powder at
the end and stir in to peak the flavors. : The total cooking time is 45
minutes to an hour, of course any sauce will be better the second day.
: OPTIONS: Sausage, Pierce and steam the sausage to cook through and to
exude some of the fat from the sausage or brown it well and drain the fat.
Ground Meat, brown any lean ground meat in a skillet and drain. Chicken
Strips, or cubes, grill or brown skinned chicken strips, or use turkey or
duck. Pork cubes, grill or lightly brown lean pork chunks. Some folks will
not eat Possum or Beaver unless it is made into this fine sauce. ~--
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